Hardcover, 400 pages
Published Dec. 8, 2013 by Algonquin Books.
Sake began with a grain of rice. Scotch emerged from barley, tequila from agave, rum from sugarcane, bourbon from corn. Thirsty yet? In The Drunken Botanist, Amy Stewart explores the dizzying array of herbs, flowers, trees, fruits, and fungi that humans have, through ingenuity, inspiration, and sheer desperation, contrived to transform into alcohol over the centuries.
Of all the extraordinary and obscure plants that have been fermented and distilled, a few are dangerous, some are downright bizarre, and one is as ancient as dinosaurs—but each represents a unique cultural contribution to our global drinking traditions and our history.
This fascinating concoction of biology, chemistry, history, etymology, and mixology—with more than fifty drink recipes and growing tips for gardeners—will make you the most popular guest at any cocktail party.
Two parts history, two parts botany, one part cocktail recipes, one part garden tips, one part reference material. Layer together in regular repeating fashion, allow for narrative and reference material to blend. Results should inspire.
While a bit thick (in a tedious way) at times, this is still an amazing work of booze literature. I will be buying a copy to keep on my booze shelf at home!
First part (on the things that are fermented, like sugar, barley, grapes, etc.) is great and educational and well worth the read; the rest (on garnishes, infusions,etc.) is typically one interesting sentence and then "and this might be in some gins!"
Excellent book with tons of interesting stories and cocktails. Need to buy it now.
Control of Fire, plant Cultivation, are accredited to human evolution.
Fermentation, distillation, help humans live.
